Results 41 to 50 of about 56,554 (290)
Statement on ‘toothkind’ juice drinks
EFSA Journal, 2011 Following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies was asked to deliver advice in relation to ‘toothkind’ juice drinks.
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)
doaj +1 more source
Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages
Plants, 2021 It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide, while in recent years special research attention has been granted to ...
Ancuța-Liliana Keșa +8 more
doaj +1 more source
Gaceta Sanitaria, 2016 Objective: To describe the association between consumption of different alcoholic beverages and adherence to the Mediterranean diet. Methods: A cross-sectional analysis was conducted of the baseline data of the DiSA-UMH study, an ongoing cohort study ...
Alexander Scholz +7 more
doaj +1 more source
A brief provision of non-alcoholic beverages reduces alcohol consumption: A pilot, single-arm study
HeliyonOur previous study demonstrated that providing three cases of non-alcoholic beverages on separate occasions significantly reduced alcohol consumption among heavy drinkers.
Shohei Dobashi +3 more
doaj +1 more source
, 2021 Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Fermented Beverages presents relevant material regarding fermented alcoholic beverage technologies and their variations, including current information about ...
Del Bianchi, Vanildo Luiz [UNESP] +2 more
core
, 2021 Fermented Beverages presents relevant material regarding fermented alcoholic beverage technologies and their variations, including current information about their chemistry and sensory profiles. The book aims to provide crucial evidence regarding the use
Del Bianchi, Vanildo Luiz [UNESP] +2 more
core
Dysphagia-Related Health Information Improved Consumer Acceptability of Thickened Beverages
, 2021 Most people tend to think that healthy foods do not taste good. This view could have a negative impact on the taste of the food that people eat for health.
Ji-Hye An +4 more
core +1 more source
Functional and Traditional Nonalcoholic Beverages in Turkey
, 2019 Traditional food is defined as a food having specific property, which differentiate it evidently from other similar foods in the way of the utilization of conventional ingredients or traditional composition or traditional type of manufacturing and/or ...
Tamer, C.E. +5 more
core +1 more source
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT Growing demand for healthier beverages is driving innovation in the wine sector, with dealcoholized wine emerging as a promising alternative. However, little is known about the contextual conditions under which consumers would choose dealcoholized wine, particularly in countries with strong wine traditions. To fill this gap, this work examines
Giovanna Piracci +4 more
wiley +1 more source
AgriFood: Journal of Agricultural Products for Food, EarlyView.Fermented citrus transforms bioactive compounds into metabolites with probiotic and prebiotic properties, enhancing gut health, immunity, and metabolic balance. This review highlights fermentation's role in developing sustainable, health‐promoting functional foods while addressing challenges in process optimization, sensory quality, and commercial ...
Sony Kumari +3 more
wiley +1 more source